Académiciens Gault&Millau: three new members join the ranks

Who are they? A dozen chefs, often awarded the highest number of toques (5 toques) in the Gault&Millau guide, who embody the very best of French cuisine. They are pioneers and ambassadors of gastronomy, recognized for their creativity, expertise and exacting standards. At the annual gala on Monday, November 18, the news broke that not one, but three chefs were joining the academy, with a combined 25 years of 4 and 5 toques.

On stage, chefs Marc Veyrat, Michel Trama and Guy Savoy paid tribute to the late Michel Guérard. "He carried within him the secret of the happy chef," said the Puymirol-based chef. A moment suspended at the start of the ceremony.

Three new Gault&Millau academics

The Guide Jaune has just added three exceptional new members to its Academy: Bernard Pacaud, Gilles Tournadre and Patrick Henriroux. These three multi-award-winning chefs, renowned for their talent and exacting standards, join the highly select circle of Académie members, alongside other emblematic figures in French gastronomy.

Bernard Pacaud

Established at L'Ambroisie for almost 40 years, Bernard Pacaud has established a refined, timeless style. Discovered by Gault&Millau in the 1980s, he quickly rose through the ranks, seducing palates with his precise, elegant cuisine. Influenced by the likes of Eugénie Brazier and Claude Peyrot, he has established himself as one of France's leading chefs. at L'Ambroisie, in the sumptuous setting of Place des Vosges, the chef with 5 toques offers an unforgettable culinary experience, far removed from fleeting fashions. His approach, imbued with simplicity and exacting standards, has made him one of the last great classics of Parisian gastronomy.

Gilles Tournadre

For over 35 years, Gilles Tournadre has been delighting gourmets' taste buds in his gourmet restaurant in Rouen. Renowned for his precise, flavorful cuisine, he has established his own unique style, blending tradition and modernity. His dishes, such as hare à la royale and vanilla mille-feuille, have become benchmarks. Always ready to listen to his customers, Gilles Tournadre is a chef deeply attached to his region and its produce. His career, marked by a meeting with Jean-Pierre Vigato, is a model of excellence and passion.

Patrick Henriroux

Patrick Henriroux, worthy heir to Fernand Point, has breathed new life into La Pyramide. voted Chef of the Year in 1996, he has preserved the generous soul of this gastronomic institution while adding a touch of modernity. His career, marked by experiences with great chefs, took him to Vienna, where he made La Pyramide a benchmark for French gastronomy.

The full list of Gault&Millau academicians

There are now 12 new chefs in the Gault&Millau Academy. Here's the list, which you'll also find in the Guide France 2025 with all the Chefs of the Year.

• Georges Blanc
• Alain Ducasse
• Pierre Gagnaire
• Marc Haeberlin
• Régis Marcon
• Alain Passard
• Guy Savoy
• Michel Trama
• Marc Veyrat
• Bernard Pacaud
• Gilles Tournadre
• Patrick Henriroux

What is their role?

The Academicians are the spokespeople for French cuisine around the world. They represent the interests of chefs and work to promote their profession. They pass on their know-how to younger generations of chefs, and take part in gastronomic events.